This dish is probably one of my most favorites as of late. Whenever Debra whips it up (and I mean, she makes this in no time at all), I tell her I could eat this everyday, and it’s true. It’s like pasta – comfort food – but it’s zucchini! Can’t say she actually wrote down the recipe, but it’s actually really simple. The key is to get yourself a “julienner.” This is the hand tool you will use to “julienne” the zucchini. We’ve also used a spiralizer in the past, which makes fun, long, curly strips of zucchini, but the julienner is truly simple and easy and we’ve bought a few at our local grocery store. And one more thing to note – make sure you use organic zucchini. Zucchini is on the top 10 list for GMO crops, so to make sure you’re staying far away from pesticides and GMOs, go organic.
We usually use 1 to 2 zucchini per person, just depends on the size of the vegetable itself. You can then saute it the way you would regular pasta – in a skillet with a little olive oil or (grass fed) butter and garlic sprinkled with a little Parmesan cheese. Add roasted tomatoes and pine nuts – or make homemade pesto with pine nuts (or walnuts), fresh basil, olive oil, garlic, sea salt, and fresh pepper (and we like to add a little squeeze of fresh lemon juice). This is totally versatile and totally delicious. The possibilities are infinite. I would love you to share what you come up with!